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I recently purchased the "Together" cookbook, proceeds from the sales of the book go to help the Hubb Community Kitchen which serves those affected by the Grenfell tower fire. It is a beautiful book, with delicious recipes, a mouthwatering photo of each recipe, and lots of information about each dish. I totally love this cookbook, and would thoroughly recommend buying a copy.

When I first read through the cookbook I wanted to cook everything. I've been slowly working my way through the recipes, and each one has worked brilliantly and tasted delicious. We decided to try making some Baghrir, Moroccan Pancakes, for breakfast one Saturday morning. They are kind of a cross between a pancake and a really thin crumpet. Very easy to make, and delicious with honey/golden syrup, chocolate spread, or jam. I made a double batch to freeze some for later in the week. The pancakes are dairy free, egg free, and vegan.

Baghrir - Moroccan Pancakes

Recipe from the Together Cookbook

150g fine semolina

75g self raising flour

3.5g fast action yeast (half a 7g pack)

1/2 tsp baking powder

1 tsp caster sugar

pinch of salt

375g warm water

Put all the ingredients into a large bowl and mix until a smooth batter forms. Leave to sit, covered with clingfilm for around 45 minutes. The batter should have risen and plenty of bubbles should be visible in the batter.

Heat a non-stick frying pan over a low-medium heat and add about 1/4 cup of batter to the pan. Cook for 3 - 4 minutes, until the surface has lots of bubbles and has dried. Don't flip the pancake. Transfer to kitchen towel and continue making the other pancakes, this batter should make around 12.

Let the pancakes cool for a few minutes before you stack them up, otherwise they will stick together. Serve warm.

My Nana used to bake this if she knew we were coming to visit, and I bake it often for my family for after school snacks. It's nice to be able to serve them something that I used to enjoy when I was their age. This loaf cake is so quick and easy to make, filling because of added Weetabix, and delicious with a cuppa.

Preheat your oven to 18-C/160C Fan/350F/Gas Mark 4. Grease and line a loaf tin, mine was a 900g/2lb loaf tin.

Put the first 8 ingredients into a large bowl, give it a good stir to combine, then leave for 5 minutes.

Once the mixture has cooled slightly sift in the flour and add the beaten egg. Stir gently to until completely incorporated.

Pour into greased and lined loaf tin then bake for 35 - 45 minutes or until a skewer inserted in the centre comes out free from crumbs. I usually cook the loaf for 35 minutes then check it every 5 minutes after that.

Leave to cool in the tin for around 15 minutes before turning out on to a wire rack to cool completely.

It's that time of year again, lots of colds and sniffles about, tickly sore throats too. Having four children at three different schools, and a husband who travels to and from work on the bus, there's lots of potential for us all to catch the latest cold/flu/cough that is doing the rounds.

I've been making this drink for my family for years, so simple and tasty, yet so soothing for those with the lurgy.

You can chill the drink and have it cold, or drink it warm, whichever you prefer. Don't pay for special cold/flu relief drinks, this mug of goodness costs pennies and contains only natural ingredients..

Honey, Lemon, and Ginger Drink

Makes 2 generous mugs

Juice of 1 lemon, or 4 Tblsp lemon juice

2 pinches of ground cinnamon (optional)

2 pinches of ground turmeric

1cm piece ginger, very thinly sliced or grated

2 Tblsp honey, or more to taste (substitute for vegan alternative, if necessary)

Boiling water, cooled for 5 minutes

A few fresh mint leaves (optional)

Divide the ingredients between two mugs, add enough hot water to fill each mug, then sip slowly to soothe. Alternatively leave the mixture to cool, chill in the fridge and drink chilled.

We've a busy week this week, with a birthday on Monday and a couple of evening activities. This means we'll need lots of easy meals, as we're all knackered leading up to Half Term. I've once again decided to use tasty recipes I found on the Internet for our Meal Plan. We're really enjoying looking for new recipes to try. I'm sure I'll blog more family dinners for our Meal Plans soon, but in the meantime it's great to be able to try out recipes from elsewhere.

Breakfasts will be porridge, it's finally going to be cold enough for it after an unseasonably warm spell of weather. I've made a couple of batches of Healthy Berry Breakfast Muffins for particularly busy mornings. Weekend breakfasts will be pancakes and bacon butties.

I struggled to write our meal plan this week. Inspiration didn't strike me, and when I asked my family, they weren't really bothered what we had as long as it was tasty. I've had a mooch about on the internet and found some new recipes to try with my lot along with some of my own recipes.

Breakfasts will probably be more Pumpkin Spiced Granola as that went down well with everyone and it's not quite cold enough for porridge just yet. Weekend breakfasts will probably be pancakes one morning and crumpets the other. I'll make a double batch of crumpets so I can stash some in the freezer for later.

Packed lunches will be falafel wraps or mini frittatas with crudites, a piece of fruit and a baked treat for after. Weekend lunches will be homemade pizzas and we're going out for lunch on Sunday.

Puree the onion, garlic, ginger, spices and chilli in a food processor or hand blender. Stir through the beef mince and put everything into the slow cooker. Add the rest of the ingredients, except for the garam masala. Stir well and cook on low for 6 hours on high or 7 - 8 hours on low. About an hour before you want to serve the curry, remove the slow cooker lid and stir through the garam masala. Replace the lid then cook for the final hour. Serve with cooked rice and/or Naan bread, steamed vegetables and greens.

We're back to almost normal this week, still thrifty but not in super frugal mode. It's a busy week with a three evenings taken up with appointments and events so we'll need quick dinners on those nights.

I'm replenishing our spices this week so there's several packets of those on the shopping list. They're on offer which is handy, and I'm also restocking our baking cupboard.

Breakfasts will be Pumpkin Spiced Granola with yoghurt or wholemeal toast with spread. On the weekend I'll make pancakes and we'll have bacon butties.